Made with deep pink, antioxidant-rich hibiscus tea, this spicy jalapeño hibiscus margarita is sure to make everyone smile! (Even before they’ve had their tequila!)
I’ve been OBSESSED with the similar mason jar margarita from Caffetteria Cafe in Kansas City forEVER, and I finally have a recipe that gets *close* to the original!
This margarita uses a homemade simple syrup (folks, it’s SO easy to make your own simple syrup!) that is absolutely worth making. It takes the whole drink to the next level! Don’t skimp on this part!
Spicy Jalapeño Hibiscus Margarita Recipe Ingredients
All you need to make this spicy jalapeño hibiscus margarita is:
- tequila of choice (I’m loving the woman-owned, sustainable tequila company One With Life Tequila for blanco or Exotico Tequila for reposado!)
- lime juice (fresh or bottled)
- orange juice (fresh or bottled)
- loose leaf hibiscus tea/dried hibiscus OR hibiscus tea bags (I use Traditional Medicinals in a pinch)
- sparkling or still water to taste, for mixing
- sugar (for the simple syrup)
- chili salt (optional)
Spicy Jalapeño Hibiscus Margarita Recipe Q&A
How should this margarita be served?
I LOVE making these in bulk in a pitcher with a fruit infuser! For individual servings, you can’t beat a fancy margarita glass, but truly, anything goes. The mason jar margarita is certainly trendy, but even a solo cup will do the trick.
I HIGHLY recommend combining a bit of chili salt (chili powder + flaky salt, or simple margarita salt in a pinch) to amp up the heat while adding a fun spin to the traditional salt rim.
How long does this margarita last in the fridge?
If there’s any left of this crowd-pleaser, you can store it in the fridge (I recommend a large mason jar or pitcher) for a week. You can also make a big batch of mix (without tequila) and freeze it for ice cubes OR to break out the margarita slushies later!
The longer the mix sits with sliced jalapeños in it, the spicier it gets!
Do I have to use tequila?
You don’t have to use tequila! This recipe would also be great with vodka, or as a simple mocktail.
For A Single Spicy Jalapeño Hibiscus Margarita:
- 2 oz tequila of choice (see "recommended products")
- 1 oz lime juice
- 1 oz orange juice
- 1 oz jalapeño lime simple syrup (see below), or more for extra sweet/spice
- 4oz individually-brewed hibiscus tea bag OR 4 oz hibiscus tea base (see below)
- Sparkling or still water to taste, for mixing
- Chili salt rim (optional)
For Jalapeno Lime Simple Syrup (makes 16 oz for Big Batch):
- 4 oz water
- 4 oz lime juice (juice from 6-7 limes)
- 1 cup sugar
- 2 tbsp grated lime zest
- ½ tsp chili powder
- 1 jalapeño, sliced (leave seeds for more spice)
For Hibiscus Tea Base (makes 64 oz for Big Batch):
- 1 cup dried hibiscus flowers or equivalent in hibiscus tea bags
- 16 oz (2 cups) water for steeping
- Approximately 48 oz (6 cups) sparkling or still water for mixing
For Big Batch Margarita (approx. 16 servings)
- 32 oz tequila
- 16 oz lime juice
- 16 oz orange juice
- 16 oz jalapeño lime simple syrup
- 64 oz hibiscus tea base
- Bring 2 cups of water and 1 cup of dried hibiscus flowers to a boil in a small saucepan on the stove. Once boiling, reduce heat and simmer the mixture for 5 minutes.
- After 5 minutes, turn heat off and let tea mixture steep for 5 minutes.
- Strain mixture into a large pitcher, ensuring all flower leaves are removed. Let cool, and then add in 1.5 quarts of your water of choice. If using sparkling water, consider waiting until you serve to add!
- Keep cool in fridge until ready to use.
- Next, make the simple syrup by adding all simple syrup ingredients to a small sauce pan and mixing well with a whisk. Bring ingredients to a boil, then reduce heat to a simmer and simmer for 10 minutes, while stirring occasionally to ensure nothing burns.
- After that, transfer simple syrup to a heat proof storage container (I like mason jars). At this time you can immediately take out the jalapeño slices OR you can allow them to steep for longer (or indefinitely) if you want MORE spice to your syrup.
- Before assembling your margarita, make sure everything has cooled completely.
- To assemble a single serving, in a shaker or mason jar add tequila, lime juice, orange juice, simple syrup and hibiscus tea and shake until completely mixed. Top with sparkling water, if desired.
- You can make an optional chili salt rim by mixing equal parts chili powder and flaky sea salt and lining your glass rim with it.
- Pour your margarita mixture over ice into your cup of choice and garnish with lime or orange wedges and enjoy!
Make a single serving, or make a big batch ahead of time with the above instructions! I like to serve with chunks of fruit in the pitcher - however, I do not recommend allowing the chunks of lime and oranges to steep too long in your pitcher as it can lend a bitter taste to the drink.